DCS RGS-305, RGS-484GG, RGS-485GD, RGS-486GL, RGS-364GD User Manual
...
The Professional RGS Range
And Gas Cooktop
Use and Care Guide
MODELS:
RGS-305
RGS-366
RGS-364GL
RGS-364GD
RGS-484GG
RGS-485GD
RGS-486GL
RGS-486GD
CS-366
CS-364GL
CS-364GD
CS-484GG
CS-485GD
CS-486GL
CS-486GD
1
Thank you for selecting this DCS Professional Gas Range or Professional Cooktop.Because of this appliance’s
unique features we have developed this Use and Care Guide. It contains valuable information on how to
properly operate and maintain your new appliance for years of safe and enjoyable cooking.
To help serve you better,please fill out and submit your Ownership Registration Card by visiting our website
at www.dcsappliances.com and selecting “Customer Service”on the home page and then select “Ownership
Registration” or submit the enclosed Ownership Registration Card to the address below. In addition, keep
this guide handy,as it will help answer questions that may arise as you use your new appliance.
For your convenience,product questions can be answered by a DCS Customer Care Representative by phone:
1-888-281-5698, email:support@dcsappliances.com, or by mail:
WAR NI NG
If the information in this manual is not followed exactly, a fire or explosion may
result causing property damage, personal injury or death. To reduce the risk of
injury to persons in the event of a rangetop grease fire, observe the following:
Tur n burner off first. Smother flames with a close-fitting lid, cookie sheet, or
metal tray.Be careful to prevent burns. If the flames do not go out immediately
evacuate and call the fire department. Never pick up a flaming pan - you may
be burned. DO NOT USE WATER, including wet dishcloths or towels - a violent
steam explosion will result. Use an extinguisher ONLY if:
You k n ow you have a Class ABC extinguisher, and you already know how to
operate it.
The fire is small and contained in the area where it started.
The fire department is being called.
You can fight the fire with your back to an exit.
WAR NI NG
Do not store or use gasoline or other flammable vapors and liquids in the
vicinity of this or any other appliance.
FOR YOUR SAFETY
IF YOU SMELL GAS:
Do not try to light any appliance.
Do not touch any electrical switch; do not use any phone in your building.
Immediately call your gas supplier from a neighbor’s phone.Follow the gas
upplier’s instructions.
If you cannot reach your gas supplier,call the fire department.
Installation and service must be performed by a qualified installer, service
agency or the gas supplier.
PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE.
Fisher & Paykel Appliances, Inc.
Attention: DCS Customer Care
5900 Skylab Road
Huntington Beach, CA 92647
A MESSAGE TO OUR CUSTOMERS
TABLE OF CONTENTS
2
SAFETY PRACTICES......................................................................................................................................................3-5
MODEL IDENTIFICATION.........................................................................................................................................6-7
BEFORE USING YOUR APPLIANCE ...................................................................................................................8-9
COOKTOP USE ............................................................................................................................................................10-13
Burner Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
Burner Efficiency and Flame Characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Wok Ring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12-13
GRILL USE.......................................................................................................................................................................13-14
GRIDDLE USE...............................................................................................................................................................15-16
OVEN USE.......................................................................................................................................................................16-22
Regular Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17-18
Convection Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18-19
Broiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19-20
High Altitude Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
Slow Cooking / Low Temperature Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21
CARE AND MAINTENANCE...............................................................................................................................22-27
Cleaning Range, Cooktop and Burners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22-24
Oven and Door Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
Oven Light Bulb Replacement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26
PA RT S LIST............................................................................................................................................................................27
HOW TO OBTAIN SERVICE........................................................................................................................................28
WAR RANT Y..........................................................................................................................................................................29
SAFETY PRACTICES AND PRECAUTIONS
3
When properly cared for, your new DCS Appliance is designed to be a safe,reliable cooking appliance.
When using this restaurant caliber appliance, use it with extreme care, as this type of appliance
provides intense heat and can increase the accident potential. Basic safety precautions must be
followed when using kitchen appliances,including the following:
Read this Use and Care Manual thoroughly before using your new appliance. This will help to
reduce the risk of fire,electric shock, or injury to persons.
Begin by insuring proper installation and servicing.Follow the installation instructions which came
with this appliance. Be sure to have a qualified technician install and ground this appliance before
using.
Have the installer show you where the gas supply shut off valve is located so you will know how
and where to turn off the gas to the appliance.
If you smell gas,the installer may not have done a proper job of checking for leaks. You can have a
small leak and therefore a faint gas smell if the connections are not completely tight. Finding a gas
leak is not a “do-it-yourself” procedure. Some leaks can only be found with the burner control in
the ON position; for your protection it must be done by a qualified service technician.
If by some chance a burner goes out and gas escapes, open a window or a door to let the room air
out.Do not attempt to use the appliance or turn any electrical switch on or off until the gas has had
time to dissipate. Follow the instructions on page 1,“For Your Safety– if You Smell Gas”.
This appliance has been factory assembled for natural or LP gas. It should be correctly adjusted
from the factory for the type of gas that is used.
Do not repair or replace any part of this appliance unless it is specifically recommended in this
manual. All other servicing should be referred to a qualified technician.
Children should not be left alone or unattended in an area where appliances are in use. They
should never be allowed to turn knobs, push buttons, sit or stand on any part of an appliance.
Children in walkers, or children crawling can be attracted to the round oven door handle and may
grab and open the oven door. This can result in injury from the door being pulled open on a child,
or severe burns if the oven is in use and hot.
WAR NING:
Do not store items of interest to children above or at the back of any appliance.
Children could be seriously injured if they should climb onto the appliance to
reach these items.
Never store anything in the oven or on the cooktop. Flammable materials can catch fire, plastic
items may melt or ignite and other types of items could be ruined.
Do not hang articles from any part of the appliance or place anything against the oven. Some
fabrics are quite flammable and may catch on fire.
If the appliance is near a window be certain the curtains do not blow over or near the cooktop
burners; they could catch on fire.
Do not use water on grease fires. Turn all burners OFF, then smother fire with a metal lid, baking
soda or use a dry chemical or foam-type fire extinguisher.
Never let clothing,pot holders, or other flammable materials come in contact with,or get too close
to,any burner or burner grate until it has cooled. Fabric may ignite and result in personal injury.
Be certain to use only dry pot holders: moist or damp pot holders on hot surfaces may cause burns
from steam. Do not use a towel or other bulky or frayed cloth in place of pot holders. Do not let
pot holders touch hot burners, or burner grates.
SAFETY PRACTICE AND PRECAUTIONS
4
For personal safety, wear proper apparel. Loose fitting garments or hanging sleeves should never
be worn while using this appliance. Some synthetic fabrics are highly flammable and should not
be worn while cooking.
Do not use aluminum foil to line any part of the oven or cooktop. Using a foil liner could result in
a fire hazard, or the obstruction of the flow of combustion and ventilation air. Foil is an excellent
heat insulator and heat will be trapped underneath it. This trapped heat can upset the cooking
performance and can damage the finish of the oven or the cooktop parts.
WAR NING:
This appliance is for cooking. Based on safety considerations, never use the
oven or cooktop to warm or heat a room. Also, such use can damage the
cooktop or oven parts.
When using the cooktop: Do not touch the burner grates or the immediate surrounding area.
Areas adjacent to the burners may become hot enough to cause burns.
When using the oven: Do not touch the interior surfaces of the oven, the exterior area immediately
surrounding the door or the back trim. The drip tray handles directly above the oven door may be
hot if the oven has been operated with the door open,or if something has prevented the door from
sealing. Always use caution when pulling out the drip trays (GD & GL models only) when the oven
has been on,or is currently on. The drip trays get hot when the oven is on. Do not remove drip trays
until they are cool.
Never leave the cooktop unattended when using high flame settings. When cooking with high
flame settings, boil overs may cause smoking and greasy spill overs may ignite. More importantly,
if the burner flames are smothered by a severe boil over which effects the igniter,unburned gas will
escape into the room.
Only certain types of glass, heat-proof glass-ceramic,ceramic, earthen ware,or other glazed utensils
are suitable for cooktop use. This type of utensil may break with sudden temperature changes. Use
only on low or medium flames settings according to the manufacturer’s directions.
Do not heat sealed food containers; a build up of pressure may cause the container to burst.
During cooking,set the burner control so that the flame heats only the bottom of the pan and does
not extend beyond the bottom of the pan. This could heat and/or melt the handles. Also make
longer cooking time.
Always use utensils that have flat bottoms large enough to cover the burner.The use of undersized
utensils will expose a portion of the flame to direct contact and may result in ignition of clothing.
To minimize burns, ignition of flammable materials and unintentional spill overs, position handles
of utensils inward so they do not extend over adjacent work areas,cooking areas,or the edge of the
cooktop.
Hold the handle of the pan to prevent movement of the utensil when stirring or turning food.
Grease is flammable. Let hot grease cool before attempting to handle it. Avoid letting grease
deposits collect around the cooktop burners. Clean after each use or boil over.
For proper lighting and performance of the cooktop burners, keep the burner ports clean. It may
be necessary to clean these when there is a boil spill or when the burner does not light, even
though the electronic igniters click.
Do not use the grill for cooking excessively fatty meats or products which promote flare-ups. Do
not use cooking utensils on the grill.
Clean the cooktop with caution. Avoid steam burns; do not use a wet sponge or cloth to clean the
cooktop while it is hot. Some cleaners produce noxious fumes if applied to a hot surface. Follow
directions provided by the cleaner manufacturer.
SAFETY PRACTICES AND PRECAUTIONS
5
Be sure all the range and/or cooktop controls are turned off and the appliance is cool before using
any type of aerosol cleaner on or around the appliance. The chemical that produces the spraying
action could, in the presence of heat,ignite or cause metal parts to corrode.
Place oven racks in desired position while the oven is cool.If a rack must be moved while the oven
is hot, do not let the pot holders contact the hot interior of the oven.
Use care when opening the oven door; let hot air or steam escape before removing or replacing
foods.
Do not rub,damage, move or remove the door gasket. It is essential for a good seal during baking.
Wash gasket with hot water only.
Clean the ventilator hood and filters above the range or cooktop frequently so grease from cooking
vapors does not accumulate on them.
Turn the ventilator OFF in case of fire or when intentionally “flaming”liquor or other spirits on the
cooktop. The blower,if in operation, could unsafely spread the flames.
DO NOT obstruct the flow of combustion or ventilation air to the appliance. Be sure a fresh air
supply is available.
For safety reasons and to avoid damage to the appliance, never sit,stand, or lean on the oven door
or cooking surface.
Service should only be done by authorized technicians. Technicians must disconnect the power
supply before servicing this appliance.
WAR NING:
California Proposition 65-The burning of gas cooking fuel generates some byproducts which are known by the State of California to cause cancer or
reproductive harm. California law requires businesses to warn customers of
potential exposure to such substances. To minimize exposure to these
substances,always operate this unit according to the instructions contained in
this booklet and provide good ventilation to the room when cooking with gas.
RECOMMENDATIONS ON HOOK-UP TO GAS SUPPLY:
A manual valve must be installed external to the appliance,in an accessible location from the front
for the purpose of shutting off the gas supply. The supply line must not protrude beyond the back of
the unit. Make sure the gas supply is turned off at the wall valve before connecting the appliance.
The gas supply connections should be made by a qualified technician and in accordance with local
codes or ordinances. In the absence of a local code, the installation must conform to the National Fuel
Gas Code ANSI 223.1-1988, latest edition.
NOTE: This product must be installed by a licensed plumber or gas fitter when
installed within the Commonwealth of Massachusetts.
NOTE: Alternate method of supplying
gas (mandatory for the State
of Massachusetts) installation
into the unit.
Installer supplied
Gas Supply
shut-off valve
must be easily
accessible inside
cabinetry.
MODEL IDENTIFICATION
6
48” RGS RANGE MODELS
RGS-484GG
36” RGS RANGE MODELS
30” RGS RANGE MODELS
RGS-366
RGS-486GL RGS-486GD
RGS-485GD
RGS-305
RGS-364GL RGS-364GD
OVEN ON
HEATING
HEATING
DOOR LOCKED
MODEL IDENTIFICATION
7
48” CS COOKTOP MODELS
CS-484GG
36” CS COOKTOP MODELS
CS-366
CS-486GL CS-486GD
CS-485GD
CS-364GL CS-364GD
BEFORE USING YOUR APPLIANCE
8
1) Remove all packaging material instructions (for insulation) from your appliance. If the installer has
not set up your appliance,do it now. Check that you have the following items:
COOKTOP:
Griddle - (RGS-364GD, RGS-486GD, RGS-485GD, and RGS-484GG Models Only)
(CS-364GD, CS-486GD, CS-485GD, and CS-484GG Models Only)
Grill racks, 2 pieces - (RGS-364GL, RGS-486GL & RGS-484GG Models Only)
(CS-364GL, CS-486GL & CS-484GG Models Only)
5 burner head assemblies, burner caps and grates (RGS-305, RGS-485GD, and
CS-485GD Models Only)
Radiant tray - to hold ceramic rods for grill - (RGS-364GL, RGS-486GL & RGS-484GG
Models Only) (CS-364GL, CS-486GL & CS-484GG Models Only)
One removable drip tray (griddle and grill models have drip tray liners, for catching grease)
27” & 24” OVEN:
Two removable side rails
One two-piece broil pan
Three oven racks
12” OVEN:
Two oven racks
Two removable side rails
Do not use aluminum foil to cover the oven racks or to line the oven. Heat can be trapped beneath
the foil; this can cause damage to the oven and the food may not cook correctly.
2) Before baking or broiling:
One at a time, turn the oven and broiler burners on for 20 to 30 minutes each. This burns off the
manufacturing oils used by the factory. Turn the oven burner on to 4500F and the broiler burner on
to “BROIL”.Turn on the ventilator above your range while these burners are on,as there will be an
odor.
3) Place the oven racks in the proper position before turning on the oven. For correct rack position
check your recipe. The most frequently used position is number 2 (the food product must be in the
center of the oven for airflow). The rack positions are numbered from the bottom as in the floors of
a building.
BEFORE USING YOUR APPLIANCE
9
TO INSERT THE OVEN RACKS:
1) Hold the rack with the back safety rail in the up
position and towards the rear of the oven.Slip it
into the oven so the rack slides are between the
rack and the rack guides.
2) As you slide the rack into the oven,tip the front of
the rack up slightly,so that the safety stops on the
back of the rack clear the rack slides. The safety
stops keep the rack from sliding out of the oven
when pulled forward. See Fig.01
TO REMOVE OR REPOSITION THE RACKS:
1) Pull the rack forward.
2) Lift the front of the rack up so the safety stops
clear the rack slides.
3) Pull the rack forward.
Rack Positions
4
3
2
1
4
3
2
1
Rack
slide
Fig. 01
Rack
guide
Safety stop
COOKTOP USE
10
BURNERS
Your new professional gas range is equipped with
burners typical of those used in restaurants. These
burners are designed for maximum cleanability and
controllability. The large cap spreads the simmer heat out
to avoid too much heat being concentrated on the center
of the pan. The simmer flame is always on when the
burner is in use. The burner should never be operated if
the cap is not in place. All the cooktop burners have
electronic spark ignition to eliminate continuously
burning pilots; when the burner is on and the flame is
blown out, it will relight.
SIMMERING
Your new professional cooktop has exceptionally low
simmering capabilities. The large cap serves as a heat
diffuser to spread out the heat to avoid having a center
hotspot. Keep in mind that because of the high heat
capacity of the burner, and the mass of the cast iron
burner grates (they retain heat longer than lighter,
conventional grates) some foods may continue to cook
by retained heat after the burner has been turned off.
Should a strong draft or boil over extinguish the simmer
flame it will relight automatically as the main burner
would.
ELECTRONIC IGNITERS
If a burner does not ignite,
listen for the clicking sound.
If the igniter is not clicking,
TURN OFF THE BURNER.First,
clean the electrode. Next,
check the circuit breaker for
a blown fuse or a tripped
circuit breaker. If the igniter
still fails to operate,see
page 28,“Before Calling For
Service”.To light the burner
manually,see page 26
“Power Failure”.
NOTE: If you are using propane gas, a slight pop or flash
may occur at the burner ports a few seconds after
the burner has been turned “off”. This “extinction
pop”is normal for propane gas.
Simmer
Flame
Cap
Brass
Port
Ring
1
3
4
5
2
RGS-305 COOKTOP SECTION SHOWN
Fig. 02
Fig. 03
Burner Max. Simmer/Low
Location Btu/hr Btu/hr
305 Nat 36”/48”Nat* LP Nat LP
1 16,000 17,500 14,000 500-1,200 500-1,200
2 16,000 17,500 14,000 500-1,200 500-1,200
3 17,500 17,500** 14,000 500-1,200 500-1,200
4 16,000 17,500 14,000 500-1,200 500-1,200
5 16,000 17,500 14,000 500-1,200 500-1,200
*Note - All burners on 36 & 48 models (except 485 models) rated at
17,500 Btu/hr for Nat. &14,000 Btu/hr for LP.
**485 model only.No location #3 on 36 & other 48 models.
Igniter (Keep Clean)
BURNER EFFICIENCY AND FLAME
CHARACTERISTICS
It is necessary to keep the burner ports and the
igniters clean for proper lighting and efficient
performance of the cooktop burners. The
burner flame should burn completely around
the burner with no excessive noise or lifting.The
flame should be blue in color and stable with no
yellow tips. An improper air-gas mixture may
cause either a burner flutter or a yellow tipped
flame. A technician should adjust the flame.
During initial use, foreign particles in the gas
line,or dust in the air around the appliance may
cause an orange flame.This will disappear with
use.
FLAME HEIGHT
The correct height of the flame mainly depends on the size of the bottom of the cooking utensil, the
material of the cooking utensil, the amount and type of food and the amount of liquid in the utensil.
Following are some basic rules for selecting flame height.
For safety reasons the flame must never extend beyond the bottom of the cooking utensil. Never
allow flames to curl up the side of the pan (see fig.04). This will discolor or damage the utensil.
Utensils which conduct heat slowly (such as glass-ceramic) should be used with medium to low
flame. If you are cooking with a large amount of liquid, a slightly larger flame can be used.
SEALED TOP BURNERS
The sealed top burners must be kept clean. Cleaning of the sealed top burners should include the
igniter. The cooktop burners have an infinite number of heat settings and there are no fixed positions
on the control knobs between HI and LO. To turn the cooktop burner on,push in on the control knob
and turn it counterclockwise to the “LITE” position. An audible clicking sound will be heard. When the
gas has been ignited by the electronic spark igniter, turn the knob to the desired setting. (The clicking
sound will stop as soon as the burner is lit).
WAR NING:
When turning on any cooktop burner, be sure to stop at the “LITE” position
before turning the burner to a flame setting for cooking. If the burner is not lit
and it is turned beyond the “LITE” position,to HI, MEDIUM,or LO, there could be
a burst of flame when the burner does light. This could cause burns or damage
to the surrounding countertop.
COOKTOP USE
11
Proper Flame Height
Fig. 04
BURNER GRATES
The burner grates are heavy cast iron. They were
designed in sections to make them easier to remove
and clean. (See fig. 05 & 06)
COOKWARE
For best results we recommend using professional
cookware.This type of utensil can be found at your finer
department stores, specialty cooking shops, or
restaurant supply stores. If using regular cookware, be
very careful if the pans have plastic handles, as these
large professional size burners can flame up on the
outside of the pan and melt or bubble the handles.
CONTROL KNOBS
The control knobs are readily associated with the
burners they control. The cooktop control knobs are
labeled and in front of the burners. The oven control is
placed slightly lower than the other control knobs. This
is due to the physical size of the commercial type
thermostats used on the product (see fig. 07).
WOK RING
A Wok ring is provided with your new DCS appliance.
The ring is cast iron, and has a porcelain enamel finish.
It can be used with the DCS model CW wok and most
commercially available woks. To use the ring, place it on
the grate over the desired burner. The vertical tabs on
the ring should be aligned with the main fingers of the
grate. The small protrusions on the bottom surface of
the ring should straddle the grate fingers to prevent the
ring from rotating during cooking. See fig. 08 page 13.
The bottom of the wok should be supported and
retained by the vertical tabs of the ring.
For best performance on 305 & 485 model ranges, the
ring and wok should be used on the center burner, as it
has the highest output on the top section. On 36” and
48”ranges and cooktops,the ring and wok may be used
on any surface burner. To clean the wok ring,place it in
the dishwasher after use. Stubborn food deposits may
be removed by soaking to loosen the soil,then washing
as usual.
12
COOKTOP USE
Fig. 05 (36” & 48” models)
Fig. 06 (305 & 485 models)
Fig. 07
GRILL
The grill grates are reversible (see fig.09). Place the side
with the two grooved tabs towards the rear of the
cooktop. The grill grates are made of durable porcelain
enameled cast iron. One side of the grate is ridged (side
A) and should be used for foods where you want the fat
to run off, such as steak or hamburger patties. The
ridges are slopped so the fat runs toward the front of
the grill and can easily run down to the cooler area of
the drip tray and away from the intense heat of the
burner. The other side of the grate (side B) is designed
for foods that need more support while cooking, such
as fish. Food cooked on the grill section achieves the
same flavor as food cooked on an outdoor grill. The
intense radiant heat from the ceramic rods caramelizes
the fats and juices that are brought to the surface of the
food,giving it the barbecued flavor.
NOTE: This gas grill may cook slightly faster than you are used to, thus preheat and grilling
times should be adjusted accordingly.
COOKTOP USE
GRILL USE
13
Fig. 09
Fig. 08
Top View of
Wok Ring
Side A
Rear
Front
Side B
GRILL USE
14
CERAMIC RODS
The layer of ceramic rods, under the grill racks, will last for many years with proper care. They are
shipped from the factory pre-assembled on the radiant tray,ready to be set in place into the fire box,
under the grill racks. Be sure to remove any packaging material from the radiant tray and rods before
using the grill. Burned food particles and ash can be emptied off the radiant tray when cool by gently
shaking over a waste receptacle.Chipping or cracking of the ceramic rods may occur as they may get
brittle with age, depending on frequency of use. This is normal and does not affect the cooking. Do
not replace the radiant tray/ceramic rods with alternates. Contact DCS for genuine factory-direct
replacement parts.
USE OF THE GRILL
Before starting to cook on the grill, be sure the drip tray and liners are in place and that you have the
grill racks turned to the side you want for cooking. Preheat the grill for 10 minutes with the control
knob set on HI. When the grill is preheated, turn the knob down to medium to low, place the food on
the grill. Cook it to the doneness desired. During cooking, it may be necessary to adjust the heat
setting. The control knob may be set to any position between HI and LO. For proper searing and
browning,the grill requires high to medium heat. When cooking,you will use medium to low heat the
entire cooking time. With large pieces of meat or poultry,you may need to turn the heat to low setting
after the food has been seared. This lower heat setting will allow the food to cook through without
burning the outside. When using a sugary marinade or barbecue sauce, it may be necessary to turn
the heat setting down near the end of the cooking time. Do not leave the grill unattended while it is
turned on. When you are finished cooking, allow the grill and the drip trays to cool before cleaning
them. They should be cleaned each time they are used.
NOTE: The longer you preheat the grill, the darker the grill marks.
EXCESSIVE FLARE UPS AND FLAMING
Occasionally grease drippings ignite. These drippings will create minor puffs of flame for a second or
two. This is normal when cooking on a grill. You may find it handy to have a spray bottle filled with
water to lightly spray the flare-up. If the flame becomes excessive, remove the food from the grill.
Lower the heat setting. Replace the food when the flare-up subsides. To prevent flare-ups from
happening, trim the fat from around the edges of steaks and chops, use hamburger that is lean,
remove the fat that is on poultry, etc. When turning any kind of meat or poultry, the melted fat will
drop onto the ceramic rods and it may create a flare-up. If this happens,use a long handled spatula to
move the food to another area.
GRILLING HINTS
When grilling, the ventilation fan must be set on “HI” to remove smoke and odors. The fan can be
turned to “LO” after cooking is complete to remove any leftover smoke. The doneness of meat is
affected by the thickness of the cut. It is impossible to cook a thin piece of meat to a rare doneness. A
steak should be at least 1-inch thick to have it turn out rare and juicy. The cooking time is affected by
the temperature of the meat when you start to cook it, the size and shape of the cut and the kind of
meat you are cooking. The degree of doneness desired also affects the time.
When turning the meat over, always use a spatula or tongs as it will not puncture the meat allowing
the juices to run out. This will help to keep the meat juicy. Turn the meat only once, as juices are lost
when the meat is repeatedly turned. Be sure to trim any excess fat from meat or poultry. To prevent
steaks or chops from curling while they are being cooked,slit the fat around the edges at about 2-inch
intervals. To test for doneness,make a small cut in the center of the meat.
GRIDDLE USE
15
The built-in griddle on your cooktop is made
from Type 304 stainless steel, highly polished to
provide a smooth cooking surface. It is normal for
it to darken with use as oils cook onto the surface
to provide a stick resistant base or “seasoning”.
Since the griddle is made from stainless steel,the
surface will not rust. The griddle burner is
thermostatically controlled and cycles on and off
to maintain the set temperature. The “Heating”
light indicates that the burner is “on”.The griddle
assembly is not to be removed for cleaning and is
held in place by two front screws and one rear
screw. These are mainly there to keep the griddle
from shifting in transit and positioning, thus
avoiding breakage of any ignition components.
Once the unit is in position, the rear shipping
screw can be removed. It is located beneath the
griddle flue cover which is removed by lifting off
(be careful not to scratch your backguard during
removal of the cover). Remove the center
shipping screw. The two outer screws are
leveling screws. They can be turned to level the
griddle or to provide a forward slope to help
grease and oils to drain away from the food
being cooked. After using the griddle a few
times, you will be able to judge the slope best for
the foods you are cooking and your personal
preference.
BEFORE USING THE GRIDDLE FOR THE FIRST TIME OR TO RE-SEASON
1) Clean the griddle thoroughly with hot, soapy water to remove any protective coating.
2) Rinse with a mixture of 1 quart water and 1 cup white vinegar. Dry thoroughly.
3) Pour 1 teaspoon vegetable oil into the center of the griddle (do not use corn oil as it gets sticky).
Rub the oil over the entire surface of the griddle using a heavy cloth.
4) Turn the control knob to a Medium setting (350ºF).Turn the heat Off when the oil begins to smoke.
Allow the griddle to cool.
5) Repeat Step 3. Be sure to cover the entire surface with the oil.
6) Repeat Step 4. Allow the griddle to cool.Wipe the entire surface of the griddle using a heavy cloth.
Apply a very thin layer of vegetable oil.The griddle is now ready to use. If the griddle is not used for
a period of time, re-season it occasionally.
NOTE: It is normal for the griddle to darken with use.
Shipping Screw
(remove)
Outer Leveling
Screws (2)
Griddle Flue
Cover
Fig. 10
USE OF THE GRIDDLE
Before starting to cook on the griddle, be sure the drip tray and liners are in place. Preheat griddle for
15 minutes with the control knob set to the temperature suggested on the cooking chart. When the
griddle is preheated,the HEATING light will turn off. Place the food on the griddle and cook to desired
doneness.
NOTE: When the griddle is properly seasoned it can be used without any additional
shortening. However,it can be used for flavor.A light mist of non-stick vegetable
spray,applied before cooking to a cool griddle, makes delicate foods easier to turn.
GRIDDLE COOKING CHART
OVEN BURNERS
Your new professional RGS range is equipped with bake and broil oven burners. The oven broiler
burner is 19,000 Btu/hr on RGS models.
The oven baking burner is 30,000 Btu/hr., 12” oven is 18,000 Btu/hr.
ELECTRIC GLOW IGNITER
The oven bake and broil burners are equipped with an electric glow igniter and safety system which
lights the gas. There will be a delay of 30 to 90 seconds after the control knob has been turned on to
when you actually hear the burner come on. The burner will ignite within 4 seconds after the gas
reaches the burner.
OVEN
Your large new oven can be used in three cooking modes: convection bake, regular bake or broil. To
help you decide which way to cook your food, read this information first.Remember,this is a new oven
and the thermostat has been checked for accuracy.Your old oven may have had a thermostat that over
the years got a little hot or a little cold. Check your recipes for the correct time and temperature and
don’t use the old time or temperature you were using to compensate for your old oven being off temperature. Models RGS-484GG, RGS-486GL, RGS-485GD, and RGS-486GD have two ovens. The oven on
the right side is the convection oven. The smaller oven, on the left side, can be used in standard bake
only. This oven is ideal for baking small amounts of food, when you don’t want to heat the large oven.
GRIDDLE USE
16
Eggs
Bacon, Ham, Pork Chops
Pancakes, French Toast
Sausage, Grilled Cheese Sandwiches
FOOD TEMPERATURE
225ºF to 250ºF
300ºF to 325ºF
325ºF to 350ºF
350ºF to 375ºF
400ºF to 425ºF
Hash Brown Potatoes
OVEN USE
OVEN USE
17
SETTING THE OVEN
Decide if you are going to use BAKE or CONVECTION BAKE. These cooking modes are for baking,
roasting or warming using one,two or three racks. If you are going to use regular Bake,simply turn the
control knob to the temperature used in the recipe. To use Convection Bake, push the Convection
Switch (located on the control panel) and turn the control knob to the temperature desired. Models
RGS-484GG,RGS-485GD, RGS-486GL and RGS-486GD have two ovens. The oven on the left side can be
used for regular bake only; simply turn the control knob to the temperature desired.
PREHEATING
Preheating takes about 10 to 15 minutes depending on the temperature set. Preheating is usually
necessary for foods baked at high temperature for a short period of time, i.e. drop cookies. The oven
heating light will turn off when the oven has reached temperature.
CONDENSATION
During any cooking process there is a certain amount of moisture that evaporates from the food. The
amount of moisture that condenses on the oven depends on the moisture content of the food. The
moisture will condense on any surface that is cooler than the inside of the oven, such as the control
panel or the top of the door.
OVEN RACKS
Models RGS-484GG, RGS-485GD, RGS-486GL and RGS-486GD have two ovens. The oven on the right
side has (2) standard and (1) broil locator rack and 4 rack positions. The left side oven has 2 oven racks
and 4 rack positions.
CAUTION:
Aluminum foil should never be used to cover the oven racks or to line the oven
bottom. The trapped heat can damage the porcelain and the heated air cannot adequately reach the food being baked.
REGULAR BAKING
Bake is baking with hot air; there is no fan. The air movement comes from natural convection. As the
air heats, it moves to the top of the oven. This oven mode is the same as you have been using for
baking on one or two racks.
Foods Suitable for Bake
Appetizers Pies, Cakes Breads Poultry Roasts
Desserts Main Dishes Oven Meals (1 to 2 racks)
To get the best results
Follow the recipe amounts and ingredients, including the size and shape of the baking utensil
recommended in the recipe.
Do not open the open door “just to peek”, use the interior oven light and look through the window.
Do not use the oven for storage,especially when baking in the oven. Extra utensils, not being used
for baking, can affect the food product, the baking time, the browning and end result.
If you are using glass utensils, lower the temperature 25ºF.
Use a minute timer,set for the minimum time suggested in the recipe.
OVEN USE
18
Baking rack position
One or two racks can be used simultaneously during bake. Place the rack(s) in the desired position
before turning the oven on.Store any unused racks out of the oven. Rack position 2 (second from bottom) will probably be used the most for single rack baking. If you are using two racks simultaneously,
be sure to check the food on the bottom rack sooner than the minimum time.The food on the lower
rack position may cook slightly faster than the food on the upper rack, particularly if you are using
large baking utensils. If you are using two racks simultaneously,be sure to stagger the baking utensils
so that one is not directly above the other and the heated air can circulate freely around each pan.
Allow at least 1”of space between the oven walls and the pans. If using large or commercial size baking utensils, the food may take a few extra minutes as the air cannot circulate as freely as it does with
a smaller pan.When using commercial size baking utensils,use only one rack as the heat does not have
the room to circulate.
CONVECTION BAKING
Convection Baking is baking with the fan at the back of the oven circulating the hot air in a continuous
pattern around the food. This circulating hot air heats and browns the surface of the food more
effectively than in a standard oven.This allows most foods to be cooked at lower oven temperatures
or in less time, if baked at the regular temperature. The air is recirculated and reheated. Uncovered,
longer cooking foods such as large pieces of meat or other foods that can be cooked in low sided
baking utensils or air leavened foods, are where you will see the most savings in cooking time.Using
multiple racks (3) at the same time will achieve a good time saving,as you can cook more food at the
same time.The number of recipes requiring preheating of the oven is reduced considerably because
the heat reaches the food faster as the hot air circulates around the food.
Foods Suitable for Convection
Appetizers Breads Oven Meals (1 to 3 racks)
Cookies Main Dishes Roasts
Pies Poultry
Air Leavened Foods (Angel Food Cake,soufflés, cream puffs,meringue shells)
Converting Recipes to Convection Baking
Low sided baking utensils will give the best results as the hot air can reach all sides of the food easier.
The oven temperature can be left the same as the recipe and the food cooked a shorter period of time.
The temperature can be lowered 25ºF and the food will probably take the same length of time to cook
as the recipe states. If you find that food is adequately browned on the outside, but not done in the
center, lower the temperature another 25ºF and add to the baking time. When reducing the
temperature always check the food for doneness, a minute to two before the minimum time stated in
the recipe,as time can always be added. Some recipes will cook faster than others. There is no way to
predict exactly how long each recipe will take when you convert it to convection. Convection will be
easier to use after you have used it a few times as you will begin to understand the way it bakes.
Selecting Utensils for Convection Baking
Cooking by convection does not require any specially designed baking utensils. You probably have
many utensils in your kitchen that are suitable to use. When choosing a baking utensil, consider the
material, the size and the shape,as they all affect the baking time, the palatability and the appearance
of the finished product. Metal bakeware (aluminum, steel and cast iron) all result in the fastest cooking
time and the best end product. Aluminum pans work best for all types of baked goods. For the best
browning,use a pan with a dark or dull finish that absorbs heat, when baking pies and breads. A shiny
finish works best for cakes and cookies, since it reflects some of the heat and provides a more tender
surface. Cookie sheets with only one lip will give the best results, as the heated air can circulate all
around the sides of the food. For roasting, use the bottom of the broil pan and elevate the meat on a
OVEN USE
19
metal roasting rack. Glass-ceramic or glass utensils do not conduct heat as well as metal, but they can
be used. Use them for foods that do not require a dark brown crust or crisping, such as soufflés.
Baked items cook more quickly and evenly if they are individually smaller in size,i.e. two or three small
foods do better than one large piece. When single food items are baked,always center the food on the
rack. If several foods are being baked,space them evenly on the rack or racks.
To get the best results:
Follow the first three recommendations above.
Metal utensils give better results,in convection, than do glass baking utensils. If you use glass, it
usually is not necessary to lower the temperature an additional 25ºF.
Use a minute timer,set for less than the minimum time suggested in the recipe, the first time you
use a recipe in the convection mode.Be sure to note the new baking time on your recipe,for future
reference.
Be sure to read the basic information on convection before using the oven for the first time.
See page 17.
Keep in mind that convection baking results vary, depending on type of product. In many cases,
standard bake yields superior results over convection.
Convection baking rack position
One to three racks can be used simultaneously during
convection baking. Place the rack/s in the desired
position before turning the oven on. Store the unused
racks out of the oven. Rack position 2 (second from
bottom) will probably be used the most for single rack
baking. When baking on more than one rack, you do
not need to stagger the pans. However, allow at least
1-inch of space between the oven walls and the pans so
the heated air can circulate.
BROIL
Broiling is cooking by intense infrared radiation supplied by the broil burner located at the top of the oven.
Since broiling is cooking by radiant heat, it is not necessary to use the convection fan in the broil mode.Your new oven is equipped with an oven rack fitted
especially with a broil pan locator formed into the center grid support. To use this locator, place the
oven rack in the desired position with the locator rod to the top.
Foods Suitable for Broil
Top Browning:Casseroles, Breads
Appetizers Meats Poultry Fish
Setting the Oven for Broiling
Turn the control knob clockwise to the broil setting
(see fig. 10 &11).
Preheating
The broiler does not need to be preheated for most broiling. To increase browning or for very thin
food,preheat the broiler 5 to 8 minutes.
Fig. 11
BROIL
OFF
450
0
300
0
150
0
450˚
BROIL
OFF
300˚
150˚
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